** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Add half the flour, 1/4 cup olive oil, the sugar, and salt, and mix with an electric mixer until smooth.
3. Add the remaining flour, and blend in by hand.
4. Place the dough on floured board, and knead for 5 minutes.
5. Place the dough on a Formica counter-top or on plastic wrap, and cover with a large metal bowl.
6. Allow to rise about 1 hour, or until doubled in bulk.
7. When it is doubled, punch the dough down, and knead it for 1 or 2 minutes.
8. Roll the dough out to fit a greased 9- by 13-inch shallow pan, and place the dough in the pan.
9. Let the dough rise until not quite doubled in bulk, and then punch holes all over it, using a fork.
10. Brush the top of the dough with some olive oil and then the tomato paste.
11. Mix together the yellow onion, green onions, and garlic; use to sprinkle top of dough.
12. Sprinkle with the pepper. Preheat the oven and bake at 375 F for about 25 minutes, or until lightly browned.
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Dietary Notes:
This recipe is low-fat with 0.63g per serving, low-saturated fat with 0.13g per serving and low-cholesterol with 0mg per serving
This recipe is a good source of Vitamin C with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Yeast, Gluten, Tomato, Spring Onion, Garlic, Natural Sweeteners, Onion allergies.
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